Yersinia Details: NCBI 629, gram-negative or unknown [genus]

| Yersinia| Yersinia van Loghem 1944

1. Environmental Role: Flavobacterium aquatile and other members of the genus Flavobacterium are known for their diverse metabolic capabilities and their ability to degrade complex organic compounds in aquatic environments. They contribute to nutrient cycling, organic matter decomposition, and the maintenance of ecosystem balance in freshwater and marine habitats.

2. Biotechnological Applications: Some Flavobacterium species, including Flavobacterium aquatile, have been studied for their potential biotechnological applications, particularly in the fields of wastewater treatment, bioremediation, and aquaculture. They may have roles in the degradation of pollutants and the production of enzymes or bioactive compounds with industrial or environmental significance.

3. Rare Human Infections: While Flavobacterium aquatile is not considered a common human pathogen, there have been rare reports of infections in humans, typically associated with immunocompromised individuals or those with underlying medical conditions. In such cases, Flavobacterium aquatile infections may present as opportunistic infections, such as wound infections, bacteremia, or urinary tract infections.

4. Prevention: Preventive measures to minimize the risk of infections with Flavobacterium aquatile or other environmental bacteria include maintaining good hygiene practices, avoiding exposure to contaminated water sources, and implementing proper wound care and infection control measures, particularly in healthcare settings.

The above data is from 1000 Healthy Individuals done using Shotgun(10 Millions reads) provide courtesy of Precision Biome.

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Other Sources for more information:

• Immune Epitope Database
• The NCBI taxonomy database
• UniProt
• Immune Epitope Taxonomy Database (IEDB)
• AI Engines For more Details: Perplexity  Kagi Labs  You 

More Information

Statistics

NCBI

Data Punk

End Products Produced

Lab Reporting

Different labs use different software to read the sample. See this post for more details.
One lab may say you have none, another may say you have a lot! - This may be solely due to the software they are using to estimate.
We deem lab specific values using values from the KM method for each specific lab to be the most reliable.

Desired Levels Suggestions for Yersinia

• Lab Low and High are calculated using the formula that most labs use: Mean - 1.95 Standard Deviation to Mean + 1.95 Standard Deviation

These are values that are computed from lab specific samples and are in percentage

Lab	Frequency	Average	Median	Minimum	Maximum	Std.Dev.	Skew	25 - 75 Percentile	5 - 95 Percentile	Lab Ranges	Box-Plot-Whiskers	Harmonic Mean	Geometric Mean	Obs.
BiomeSight	0.0996	0.0423	0.004	0.001	2.77	0.1838	0.6249	0.002 - 0.02	0.001 - 0.1448	-0.3162 - 0.4008	-0.025 - 0.047	0.003	0.0067	369
Thorne	0.9312	0.0015	0.001	0.0001	0.0276	0.0027	0.5728	0.0006 - 0.0015	0.0003 - 0.0036	-0.0038 - 0.0069	-0.0008 - 0.0029	0.0007	0.001	176
Thryve	0.0234	0.0024	0.0019	0.0008	0.006	0.0014	0.9916	0.0012 - 0.0035	0.0009 - 0.0052	-0.0004 - 0.0051	-0.0023 - 0.0069	0.0017	0.002	29
Vitract	0.025						0	-	-	-	-			20

External Reference Ranges for Yersinia

Yersinia (NCBI 629) per million

Source of Ranges	Low Boundary	High Boundary	Low Boundary %age	High Boundary %age
Lab Teletest	0	500	0	0.05
PrecisionBiome	1.5429313862114213E-05	0.00015437752881553024	0	0
Thorne (20/80%ile)	11.64	20.06	0.0012	0.002

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Data Contradictions — Limits of Certainity

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General Substance	Specific Substance	Effect
Amino Acid and similar	Ethanoic acid {Vinegar}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Antibiotics, Antivirals etc	amikacin	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	chloramphenicol	1 Studies recorded. The consensus is Decreases👪, Click for details.
Antibiotics, Antivirals etc	meropenem	1 Studies recorded. The consensus is Decreases👶, Click for details.
Antibiotics, Antivirals etc	ofloxacin	1 Studies recorded. The consensus is Decreases👶, Click for details.
Common and OTC Supplements	colostrum	1 Studies recorded. The consensus is Decreases👪, Click for details.
Flavonoids, Polyphenols etc	3,5,7-trihydroxy flavanone-7-rhamnoglucoside {Hesperidin}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Cola aspartame {Diet Cola}	1 Studies recorded. The consensus is Increases👶, Click for details.
Food (excluding seasonings)	Coriandrum sativum {Coriander}	2 Studies recorded. The consensus is Decreases👶👪, Click for details.
Food (excluding seasonings)	Cuminum cyminum {Cumin}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	Curcuma longa {Turmeric}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Food (excluding seasonings)	green tea	2 Studies recorded. The consensus is Decreases👪, Click for details.
Food (excluding seasonings)	kefir	1 Studies recorded. The consensus is Decreases👪, Click for details.
Food Preservatives	N-L-a-aspartyl-L-phenylalanine methyl ester {aspartame}	1 Studies recorded. The consensus is Increases👶, Click for details.
Herb or Spice	Anethum graveolens {Dill}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Cinnamomum zeylanicum {Ceylon Cinnamon}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Curcuma amada {Mango ginger}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Diferuloylmethane {Curcumin}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	foeniculum vulgare,fennel	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Menta × piperita {peppermint}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Metha family {Mint}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Micromeria fruticosa {White-leaved Savory}	1 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	origanum vulgare {oregano}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Pentadigalloylglucose {Tannic Acid}	1 Studies recorded. The consensus is Decreases📓, Click for details.
Herb or Spice	Piper nigrum {black pepper}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	Rhus coriaria {Sumac}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Herb or Spice	rosmarinus officinalis {rosemary}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Salvia officinalis {Sage}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	syzygium aromaticum {clove}	2 Studies recorded. The consensus is Decreases👶, Click for details.
Herb or Spice	Thymus vulgaris {thyme}	3 Studies recorded. The consensus is Decreases👶, Click for details.
Probiotics	bifidobacterium longum,lactobacillus helveticus	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	lactobacillus helveticus {L. helveticus}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	lactobacillus helveticus,lactobacillus rhamnosus	1 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	Lactobacillus plantarum {L. plantarum}	2 Studies recorded. The consensus is Decreases👪, Click for details.
Probiotics	Levilactobacillus brevis {L.brevis}	1 Studies recorded. The consensus is Decreases👪, Click for details.
Sugar and similar	ß-(1?4)-linked D-glucosamine and N-acetyl-D-glucosamine {Chitosan}	1 Studies recorded. The consensus is Decreases👪, Click for details.

Food Groups Containing the Yersinia bacteria

This is base on Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. See that paper for details on foods groups.

1. dairy : 100% of Highest
2. fermented_beverages : 4.8921838% of Highest
3. meat : 2.3328344% of Highest

Foods Containing the Yersinia bacteria

Data comes from FoodMicrobionet. For the meaning of weight, see that site. The bacteria does not need to be alive to have an effect.

Sufu - Formented tofu Weight: 1.201 Serrano cheese, cow milk Weight: 1.114 Fermented Fabriano-like sausage Weight: 0.9735 Mont d'Or (France) Weight: 0.7706 Sour Meat Weight: 0.7636 Curd cheese, cow milk Weight: 0.7059 Kokonte, Ghana Weight: 0.4943 Robiola di Roccaverano Cheese (Italy) Weight: 0.2816 Shubat Camel Cheese(Turkey) Weight: 0.2326 Butter cheese, cow milk Weight: 0.2058 Fermented Piedmont Meat Weight: 0.1968 dry-fermented sausage treated with sodium nitrite Weight: 0.0973 Caipira cheese Weight: 0.09702 Portuguese Painho de Porco Iberico fermented sausages Weight: 0.06292 Sausage, Cyprus: Limassol Weight: 0.04315 Dehulled maize dough fermented 12h, Ghana Weight: 0.04052 Mozzarella cheese Weight: 0.024 Paipa cheese Weight: 0.01814 Sausage, Cyprus: Paphos Weight: 0.009478 Swiss-Dutch-type cheese Weight: 0.006492 yoghurt fermentation Weight: 0.002623